Halal Beet Avocado And Feta Salad Recipe

About this recipe

A vibrant and nutritious salad featuring roasted beets, creamy avocado, and tangy feta cheese, tossed with baby arugula, walnuts, and a honey-balsamic vinaigrette. Perfect for a wholesome dinner.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 500 g Beetroot (Beet)
• 1 pc Snacky Avocado Regular
• 200 g Mooz Formaggio Feta Cheese
• 200 g Freshcon Cooked Salad Mix
• 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 473 ml Bragg Apple Cider Vinegar
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a small bowl, whisk together 1/4 cup apple cider vinegar, 1 finely minced spring onion, and 1 tablespoon honey. Slowly drizzle in 1/3 cup avocado oil while whisking continuously to create a smooth vinaigrette. Season with a pinch of salt to taste.
3. 3. Wash and peel 6 medium-sized beets, then cut them into quarters. Toss the beet quarters in half of the prepared vinaigrette until evenly coated. Spread them on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.
4. 4. In a large mixing bowl, combine 6 cups of salad mix and 1/2 cup whole pumpkin seeds. Add the roasted beets and toss gently with the remaining vinaigrette.
5. 5. Divide the salad evenly onto serving plates. Top each plate with slices of 1/2 avocado and sprinkle with 3/4 cup crumbled feta cheese.
6. 6. Serve immediately and enjoy your delicious Halal Beet, Avocado, and Feta Salad.